Lunch Menu

Our menus change with the seasons. Chef Felicia McMillan sources seasonal ingredients from our local farm friends and farmers markets’ to create exceptional renderings of classic Southern dishes.

Holiday Hours: We’re open on Thanksgiving Day in Cary from 11 AM – 7:30 PM, and in Greensboro from noon – 8 PM, serving our regular menus plus a traditional turkey dinner. Both Cary and Greensboro Lucky’s will close at 3 PM on Christmas Eve and be closed on Christmas Day.

Starters

Seasonal Dips and Spreads 12
three selections in nifty jars with crackers and crostini (please ask your server)

Buttermilk-Fried Green Tomatoes 8
with blue cheese sauce, bacon and Voodoo Sauce™

Artichoke Dip 9
with crisp crackers

Voodoo Pig Bread 11
local pulled pork with Voodoo Sauce,™ Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta

Chicken Tomato Basil Soup cup 5 bowl 6

Sandwiches & Salads

Burger 11
served with cheddar, blue or pimento cheese and hand-cut fries*

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with hand-cut fries

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries

Grilled Salmon Wedge Salad 14
with tomatoes, capers, lemon, onion, hardboiled egg and crackers over a wedge of iceberg lettuce; choice of dressing*

Roasted Chicken Salad 12
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed green

Housemade Salad Dressings

Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard

Sides

$3.25 each

Honey Roasted Beets, Brussels Sprout Choucroute,  Drop Biscuit Du Jour, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow, Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Winter Hearth

November 15-January 9

Flash Fried Oysters 12
with winter slaw and beet ketchup*

Voodoo Deviled Eggs 7
with bacon and chives

North Alabama Chicken Bread 11
pulled chicken with white barbecue sauce, shiitake mushrooms, pepper jack cheese and candied onions

Lucky’s Chili cup 5 bowl 6

Black Bean Soup cup 4 bowl 5
drizzled with sour cream

Wintry Salad 12
butternut squash, beets, walnuts and Goat Lady chèvre over mixed greens with apple cider vinaigrette

Carolina Burger 12
with chili and slaw; one side*

Oyster Pan Stew 15
Rappahannock River oysters and housemade bacon smothered with country ham cream sauce over whipped sweet potatoes*

Chicken Pot Pie 12
roasted chicken and vegetables in a silky velouté with a pastry top

Local Lamb Sausage Patties 14
Border Springs lamb with cranberry chutney; two sides

Butternut Squash & Cheese Tortellini 12
tossed with spinach in a light cream sauce

Plates

Local Pulled Pork on Johnny Cakes 13
with Voodoo Sauce ™; two sides

Shrimp & Grits 14
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits

Black Bean Cakes 10
with sour cream & corn relish; two sides

Chef’s Selection of Fresh Fish market price
(please ask your server)*

Cornmeal Crusted Carolina Catfish 14
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon 14
(also available with Texas Pete ® glaze); two sides*

Jambalaya 13
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage

Suffolk Chicken 13
grilled chicken breast over fried grit cake with country ham cream sauce; one side

Herb Grilled Chicken Breast 13
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye 16
Black Angus beef with Texas Pete® fried onions; one side*

Vegetable Plate
your choice of sides

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.